Burnt-Is-Best Broccolini
broccoli’s more snatched aunt
This is a fall and winter STAPLE in my rotation. As soon as the season starts to change, chopped salads turn to roasted veg and heartier, fall-flavored greens. Enter broccolini, broccoli’s classier, cooler and more snatched aunt.
The shape of broccolini is what makes it the perfect specimen for burning. Being more stalk than shrub, naturally there are more narrow bits to soak up the olive oil and salt, reducing it to a pile of salty, crispy, delicious twigs we can call “vegetables”.
Key kitchen tools for this recipe are aluminum half-sheet pans lined with unbleached parchment paper. Aluminum creates the ideal heat distribution needed to crisp up the veg, and the parchment protects the food from direct contact with the pan and makes cleanup much easier.
Heavy metals mixed with high heat is not a combo we want touching our food. Don’t use aluminum without parchment! And yes, foil is also aluminum, so it needs a barrier as well (if a recipe calls for aluminum foil, I just line the foil with parchment).
IN OTHER WORDS, DON’T DO THIS:
If you have non-toxic/ceramic sheet pans, that’s great. Many of them can create a great crisp without aluminum. I know many people swear by Caraway, and I have one from GreenLife that I actually love and thinks does just as well as lined aluminum.
TOOLS:
aluminum sheet pan AND unbleached parchment paper to line it
OR a non-toxic, aluminum-free sheet pan like Caraway or GreeLife
if adding lemon zest, I love this microplane
INGREDIENTS:
serves ~4
2-3 bunches broccolini
extra virgin olive oil, or pure Chosen Foods avocado oil
pink salt
black pepper
optional: chili flakes, minced garlic/garlic powder
optional: lemon juice and zest
STEPS:
Preheat oven to 425 degrees. If using an aluminum sheet pan, line with unbleached parchment paper.
Add broccolini to the baking sheet. For pieces with a thicker base, slice the stalks in half lengthwise for more even cooking. This isn’t necessary, but it also creates more crunchy pieces when they are more narrow.
Add a generous amount of olive/avocado oil—enough to coat the broccolini very well. No dry bits!
Season GENEROUSLY with pink salt and pepper. Like, at least 1/2 tsp of salt—don’t be shy. If desired, add a pinch or two of chili flakes and/or minced garlic or powder.
Massage everything well with your hands, really getting the oil and seasoning into every corner of the broccolini. Arrange the pieces in a single layer on the baking sheet so there’s no overlap. They need space to get crispy!
Roast 20-30 minutes, or to your desired doneness.
Remove from the oven. Zest 1/2 - 1 lemon over top, squeeze a tiny bit of fresh lemon juice, season with more salt and pepper if needed, and serve. Enjoy!
